Roast; Convection Roast; Broil/Max Broil - Thermador POD301 Guide D'utilisation Et D'entretien

Roast

Roast uses both the upper and lower
elements to maintain the oven
temperature. Roasting uses more
t
intense heat from the upper element
than the lower element. This results in
more browning of the exterior while
the inside remains especially moist.
Roast is best suited for large cuts of meat and poultry.
Tips:
• Use a high-sided broil pan, or cover dish with a lid or
foil.
• Add liquids, such as water, juice, wine, bouillon or
stock for flavor and moisture.
• Roasting bags are suitable for use in this mode.
• When roasting whole chicken or turkey, tuck wings
behind back and loosely tie legs with kitchen string.

Convection Roast

Convection Roast uses heat from
á
the top and bottom elements as well
as heat circulated by the convection
fan.
The Convection Roast mode is well suited for preparing
tender cuts of meat and poultry.
The benefits of Convection Roast mode include:
• As much as 25% faster cooking than non-convection
modes.
• Rich, golden browning.
Tips:
• Use the same temperature as indicated in the recipe.
• Check doneness early, since roasting time may
decrease. See charts at the end of the book.
• Do not cover meat or use cooking bags.
• Use the broil pan and grid provided with the oven for
roasting. A shallow, uncovered pan can also be used.
• Use a meat thermometer to determine the internal
temperature of the meat.
English 14
• If the meat is browned to your liking, but is not yet
done, a small strip of foil can be placed over the meat
to prevent over-browning.
• Let meat stand covered with foil 10–15 minutes after
removing it from the oven.
• See charts at the end of the book for recommended
rack positions.

Broil/Max Broil

Broil uses intense heat radiated from
the upper element.
r
Max Broil uses a larger broil element
which allows you to broil more food at
one time. See "Max Cook" in "Basic
Features" for more information.
The Broil mode is best suited for cooking thin, tender cuts
of meat (1" or less), poultry and fish. It can also be used to
brown breads and casseroles. Always broil with the door
closed.
To use the broil pan and grid:
• For normal Broil: food should be placed in the center of
the broil pan and grid.
• For Max Broil: food should be spread out over the
entire broil pan and grid.
The benefits of broiling include:
• Fast and efficient cooking.
• Cooking without the addition of fats or liquids.
Tips:
• Preheat oven 3-4 minutes. Do not preheat for more
than 5 minutes.
• Steaks and chops should be at least ¾" thick.
• Brush fish and poultry with butter or oil to prevent
sticking.
• Use the broil pan and grid included with the oven.
• Do not cover the broil grid with foil. It is designed to
drain fats and oils away from the cooking surface to
prevent smoking and spattering.
• Turn meats once during the recommended cook time
(see charts at the end of the book).
• When top browning casseroles, use only metal or glass
ceramic dishes such as Corningware®.